Malbec

At 2000 years old, Malbec is a grape full of history. It originated in Cahors, France, identified by Roman soldiers passing through the region. It became a favourite grape and spread widely throughout France until it was wiped out by phylloxera at the end of the 19th century and replaced by more resistant varieties such as Cabernet and Merlot. On the other side of the Atlantic, in the mountainous region of Argentina, this variety thrived. In the 1850 decade, the French agronomist Michel Pouget brought a variety of vines from France to Argentina, including the Malbec. And it was there that this grape variety found its ideal terroir in regions such as San Juan, Salta, and especially Mendoza. The secret for Malbec to thrive and become the great expression of Argentine wine is the vineyards high altitudes. The Mendoza vineyards located in the Andean foothills have an altitude between 2000 and 3600 feet. Salta has some of the highest vineyards in the world wich altitude could reach 5000 feet. This location is the ideal setting for delicate Malbec because this grape thrives in dry, cool climates with good sun exposure. Malbec wines have become a classic due to their balance between high natural acidity and relatively round, soft tannins. The wines are rich, juicy and velvety in texture. The aromas are fruity, with red plum and black cherry aromas standing out. Higher-end Malbec wines can have a long oak ageing and gain different aromas of berries, chocolate, tobacco and subtle floral notes. Besides Argentina, which is responsible for around 80% of Malbec production, the countries with the great representation of this variety are Chile, France (in the Cahors region), Chile, the United States, South Africa, Australia and Italy. In Cahors, where this variety was born, the Malbec has a very different profile from the Argentinean Malbec. The flavour profile is earthy and, the level of tannins are high. In general, they harmonise well with succulent dark poultry and pork meats.

Image: Ribera del Duoro D.O.